Do you often entertain Gypsies? How about Lumberjacks, the grieving, the elderly or small children? If you don't currently, you might find yourself doing so at some stage in the future and you may need the sage advice from Amy Sedaris's "I Like You: Hospitality Under the Influence".
Its a rather thick book all things considered and encompasses most occasions and then some and if you're like me, you'll find yourself pushing things aside during the day and night in order to read this. Its highly odd and amusing and it actually does hold some helpful advice along with quirky recipes and funny anecdotes. My favourite chapter is the Children chapter where she offers some suggestions for games such as "Gypsy" (and no I'm not obsessed with gypsies) and "Hillbilly Hijinx" or tells us "If you are feeling really generous, you can make what the birthday boy/girl requests. My brother always made my mother make him duck for his birthday, but he made the rest of us eat Spanish rice so we would envy him". I woke up my husband laughing at that comment.
This dish is very creamy and good, like a thick creamy sauce without anywhere near as much fat. It doesn't need salt as the cheese is very salty and you'll find yourself marvelling at its low fat creaminess. I urge you to try this if you like creamy, cheesy pastas.
I don't know if it happens to you but I make sure that I close all windows and doors with flyscreens as flies LOVE caramelised onions. I found this out the hard way when I was making a caramelised onion and goats cheese tart for a dinner party and found our house besieged by flies-very Hitchcockian!
Amy Sedaris' Yogurt Spa-ghetti
- 5 large onions, coarsely chopped to postage stamp size
- 6 tbs olive oil
- 500g spaghetti
- 500ml greek yogurt (thick)
- 150g coarsely grated sharp cheese, preferably Kefalotiri (or reggiano/feta mix)
- 1/2 cup/70g roasted pine nuts
- Fistful chopped parsley
Saute the onions in oil on medium to low hear for about half an hour until onions are caramelised. Leave them in the pan.
Boil spaghetti in salted water. Drain pasta saving a half cup of pasta water. Mix yoghurt and pasta water in a bowl, then add half the cheese and all of the caramelised onions and roasted pine nuts.
Toss all ingredients well. Top with remaining cheese and parsley.
From Amy Sedaris' I Like You: Hospitality Under the Influence. This recipe of hers was inspired by the book The Glorious Foods of Greece by Diane Kochilas